Wintermint CHIPS AHOY! Icebox Cake

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This creamy peppermint icebox cake, with layers of minty cream and cookies, is a holiday winner…delicious, made in one bowl, no baking!

I was sponsored by NABISCO to create this recipe. All opinions expressed are all my own, as per usual.

So, it seems that my”Super Quick, Easy Holiday Recipes” theme I adopt every December is here to stay. Things get busy and mama ain’t got time to:

• keep an army crawling baby from pulling the Christmas tree on top of him
• volunteer to make crafts in my daughter’s second grade class
• keep going to the gym {ha!!!}
• handle a son with the stomach flu
• make dinner {the kids actually have to eat? are we sure about this?}
• tidy the house AND
• bring dessert to a Christmas Party all the while my husband is away on business.

Oh, wait. I’m the mom? I’M THE MOM. I get to do ALL those things which is why I’ve resorted to Super Quick, Easy Holiday Recipes in the first place.

It all makes sense. Full circle, folks.

I can do it all and so can you.

This is why me and icebox cakes are BFF’s. Very few ingredients. One bowl. No oven. Make it ahead when you have time and refrigerate until you’re ready to go. I’d recommend making it at night after the kids have fallen asleep in their beds so you can lick the bowl clean without having to share. {It’s the little things.}

Also, you don’t have to make it look very pretty, either. Just add dollops of whipping cream, some chocolate syrup and a whole lot of crushed candy canes and voila! Instant show stopper.

Here’s how to make it:

Start by grabbing two (yes, two!) packages of CHIPS AHOY! Cookies and rip them open.

Line the cookies into the bottom of a springform pan, filling in the small spaces with broken pieces.

Top that cookie layer with 1/4 of the peppermint cream mixture which is just softened cream cheese, heavy cream, sugar, vanilla extract and peppermint extract mixed together until stiff peaks have formed. Wintermint heaven!

Continue the cookie and cream layers until you have 4 cookie layers and 4 cream layers.

Once you have your completed cake, cover with plastic wrap and refrigerate overnight, or until your little heart desires.

Yes, that’s all there is to it.

Anyways, after you refrigerate it and it is set, you can decorate it however you’d like. I used peppermint whipped cream {recipe below}, chocolate syrup and crushed candy canes, but honestly the sky is the limit. Do what your kids desire.

It will be love at first bite and the cool, refreshing peppermint creamy cake will take you blissfully away to a place where dishes don’t exist.

The printable recipe for this little gem is below. Have a great day, friends!

Wintermint Chips Ahoy! Icebox Cakes

Katie Cooksey

This creamy peppermint icebox cake, with layers of minty cream and Chips Ahoy cookies, is a holiday winner...delicious, made in one bowl, no baking!

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Prep Time 30 minutes mins

Refrigeration Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 752 kcal

Ingredients

  

1x2x3x

• 26 oz CHIPS AHOY! Cookies two 13 oz packages

for the cream mixture:

• 16 oz softened cream cheese two blocks, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 2 cups heavy cream
• chocolate syrup to garnish
• crushed candy canes to garnish
• peppermint whipped cream to garnish, recipe below

Instructions

 

• Line the bottom of a 9-inch springform pan with CHIPS AHOY! Cookies, breaking apart to fill in the small spaces.
• In the bowl of a stand mixer, mix cream cheese, sugar, vanilla and peppermint extract together until smooth, using the paddle attachment. Scrape the sides and mix again briefly. With the mixer on low, slowly stream in heavy cream to mix evenly and ensure no lumps form. One all the cream has been added in, scrape the sides and bottom. Increase speed to high and whip until stiff peaks form, 3-4 minutes.
• Spread 1/4 of this cream mixture over the cookies.
• Continue layering cookies and cream until you have 4 layers of each. Cover with plastic wrap and refrigerate 8 hours to overnight. Run a sharp knife along the edge of the cake before unlatching the springform to remove the sides.
• Garnish with peppermint whipped cream, crushed candy canes and chocolate syrup. Serve.
• To make the peppermint whipped cream: whip 1 cup of heavy cream with 1 teaspoon peppermint extract, 1/2 teaspoon vanilla and 1/4 cup powdered sugar until stiff. Use as desired.

Nutrition

Calories: 752kcalCarbohydrates: 68gProtein: 7gFat: 51gSaturated Fat: 27gCholesterol: 121mgSodium: 429mgPotassium: 232mgFiber: 2gSugar: 41gVitamin A: 1309IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Keyword chips ahoy, Icebox Cakes

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